Despite a sizeable presence in Russia and the former Soviet Republics, JBT, as both a brand and a reliable, quality-focused supplier of systems and solutions for the global food and beverage processing industry, remains little known in the region. JBT’s presence as an exhibitor at this year’s Agroprodmash trade show, which takes place in Moscow’s Expocentre Fairgrounds from October 9-13, is aimed at changing this perception by driving awareness of JBT products and services.
“The brand name awareness of JBT is weak in Russia and CIS, so we need our brands to be presented as much as possible,” says Igoshev, who adds that there is a a huge presence of global players in the country and growing local players, many of whom benefit from government subsidies.”
Liquid food products, with the focus on sterilization, filling, UHT and primary processing will be among the key systems being promoted at the exhibition, while JBT’s presence will also showcase protein and High Pressure Processing (HPP) solutions. “Many of our products are new for the Russian market, including HPP will be additionally highlighted to visitors,” Igoshev adds.
JBT Corporation will be showcasing a wide range of innovative technologies and systems for liquid food and beverage processors at the upcoming Pack Expo 2017, which takes place in the Las Vegas Convention Centre from September 25-27.
The Fresh‘n Squeeze® Multi-Fruit Juicer will be one of the key products for the liquids foods sector on display at the show, with visitors able to sample fresh juice from the machine. Globally recognized as delivering the sweetest juice with the lowest peel oil and highest yield, the Multi-Fruit Juicer offers unparalleled reliability, performance and sanitary design.
The JayBot (seen here at a Pepperidge Farms site) can help redeploy resources
Donn Sabato, JBT’s North America Director of Sales, explained that the focus of JBT’s participation would be on highlighting the full range of technologies and solutions that the company offers food and beverage processors, as well as highlighting the many new additions.
“We have new solutions and technologies to offer the customer base and they will be prominently displayed at the show,” he said. “Given JBT’s strategic focus and the promising opportunities with our FoodTech business we are focusing our efforts on growing this segment.”
High Pressure Processing, or HPP of short, is an innovative, all-natural cold pasteurization technique that preserves the vitamins, taste and texture of processed foods, while also extending the shelf life. Market leader JBT Avure, at the forefront of high pressure technologies since the 1950s, has been involved in the creation and delivery of 70% of commercially available HPP products today, and now accounts for over 60% of HPP treated food worldwide.
With consumer demand ever greater for fresh, healthy foods that are also preservative-free, processors are faced with the dilemma of also having to meet retailer demand for extended shelf life while also keeping costs down. HPP, which uses ultra-high pressure purified water to keep packaged food and beverages pathogen-free to stay fresh longer, provides a proven solution for everything from juices through to baby food, dressings and soups.
The new launch is part of the complete line of processing solutions that A&B offers, covering the design, fabrication, automation and installation of stainless steel process systems used in a variety of industries.
Process Expo 2017, which takes place from September 19-22 at Chicago’s McCormick Place Convention Center, is an important show for all of JBT, providing visitors with an opportunity to see the full product line offered by the company. “From protein processing to automated guided vehicles to beverage and juice processing, Process Expo is a great avenue for our customers to see the full product line offered from JBT,” says Larsen.
“We enjoy learning about all of our potential customers at the show – typically in the food, beverage, dairy and pharmaceutical markets. Customers can see first-hand how JBT is with them all the way down the line.”
JBT has begun collaborating with Aquaporin, a Danish clean-tech specialist that has developed an innovative system for achieving more sustainable water usage in food and beverage processing, while at the same time reducing energy consumption and boosting product flavor.
The food industry is one of the world’s biggest water consumers. As of 2015, food production accounted for around 30% of total global energy consumption, as well as a large proportion of overall water consumption, according to the UN’s Food & Agriculture Organization (FAO). As such, the industry has a huge potential to become more sustainable by reusing and cleaning water.
The company – together with JBT – is looking to develop new applications for food and beverage processing using Aquaporin’s novel forward osmosis membrane; an innovation that departs significantly from reverse osmosis, the traditional means of desalinating water.
Aquaporin’s pilot system, set-up with Denmark’s Arla Foods
Unlike the traditional system, forward osmosis – featuring biomimetic membranes – uses the osmotic pressure difference between a feed water stream and a draw solution as a driving force, making it highly energy efficient, explains Sylvie Braekevelt, Project Manager for Applications at Aquaporin.
As well as significantly reducing energy consumption, Braekevelt says forward osmosis can help achieve higher food quality during dry food production by luring water out naturally rather than forcing it out; until now the typical system used by processors.
Above: how the forward osmosis process works
“Liquid foods is a very promising application for us because we believe very strongly that the technology can make a difference to the taste and the quality of the product,” she says. “Most taste compounds are volatile and easily evaporated – as soon as you start running at high temperatures to get water out, the compounds that escape from the liquid foods first are the ones that are more volatile than water, which are the aromatic compounds. Forward osmosis, which uses low temperature water flows, makes sure the aromatic compounds are kept in the foods.”
Braekevelt adds that the system is currently going through pilot testing to determine which food and beverages would be best suited to forward osmosis.
Today’s global tuna industry is faced with multiple challenges, from the need to minimize environmental impact to the challenge of how to meet retailer and consumer demand with a limited stock of fish. Albert-Frans Brouwer, JBT’s Global Product Line Manager for Tuna, here examines the challenges the sector faces and explains what JBT is doing to help tuna processors overcome them.
If you look at the global tuna industry as it stands today, it is clear that it is a sector which faces multiple challenges. To maintain a healthy population of tuna in the world’s oceans the number of fish we can catch is limited and that’s not going to change. So if you want to be successful in the industry, the key focus has to be on improving the yield, turning as much of the catch into product that can be consumed by people. Next to this the tuna industry is increasingly focused on minimizing the environmental impact of processing.
Where can improvements be made? To do that we need to examine how tuna is processed from the fresh catch to eventually becoming the finished tuna product in a package, ready for consumption.
Along the way, there are a number of essential steps. After being caught, tuna typically comes frozen into port. The fish is pre-cooked, cleaned and cut into smaller pieces before going to a filler, which fills the pre-cooked tuna into cans. From there, the canned tuna goes to a filler-closer where oil or brine is accurately added on top of the tuna cake and the can is closed. In a final step the closed container is sterilized again after which the finished product is ready to go out to retailers.
JBT has a full range of product solutions for all the key process steps that serve tuna processors around the world. In recent years we have been very successful in the marketing of our filler portfolio in the Mediterranean region, with the focus on improving the efficiency of our solutions.
The JBT Tuna Filler series, which is designed to automatically add pre-cooked tuna into open-topped cans at high speed, has recently been augmented by a model that can fill three, 3 oz cans simultaneously, surpassing the industry-standards.
On top of that, for many years JBT has developed software that optimizes pre-cooking and sterilization parameters during processing, making sure the production potential of each of these stages is maximized. We evaluate the type of fish that comes in to make sure customers receive the best possible product after the process is completed.
Our focus at JBT is on the product quality and the environmental impact because that is going to be key to the future of the business. In particular we want to take a closer look at the pre-cooking stages because that’s where we believe we can offer new solutions to substantially reduce water consumption and a more sophisticated determination of processing conditions. We are also looking at ways in which we can we can integrate processing innovations from similar industries, such as poultry or meat.
I think it’s safe to say that although big challenges exist for today’s tuna industry, processors can be confident JBT will be working side-by-side to help meet them.